Sweet porridge (gachas dulces)

FUENTE. https://cocinandoentreolivos.com/
INGREDIENTES
  • 600 ml (3 glasses) milk, better fresh and whole
  • 400 ml (2 glasses) water
  • 1 cinnamon stick
  • a lemon peel
  • Picual extra virgin olive oil, 1 glass
  • day-old bread
  • 1 tablespoon matalahuva
  • 3 heaped tablespoons flour
  • 1 pinch salt
  • 4 or 5 tablespoons sugar
  • sweet aniseed
  • cinnamon powder
  • cane syrop
ELABORACIÓN

Pour the milk with the lemon peel and the cinnamon stick in a saucepan, bring to a boil and turn it off.

Let the milk take all the lemon and cinnamon flavors.

Crumble the bread.

Add the oil in the casserole and fry it.

Leave it on a kitchen paper.

Strain the oil to clean it from possible bread crumbs.

Pour the oil back in the casserole, add the sweet aniseed (also known as green anise), remove them quickly, as the seeds can burn, add the flour and a pinch salt.

Fry the flour until it gets a toasted color.

Add then the water and milk, remove the lemon and cinnamon, whisking it with some rods.

Add the sugar, continue whisking without stopping and pour a little anise to taste.

Continue until they are thick as a bechamel.

Take the croutons on the bottom of a big platter or in the individual bowls.

Finally add a little cane syrup or cinnamon powder on top.